Combine all ingredients a small saucepot and bring to a gentle simmer over medium heat. Once simmering, remove from heat and whisk, making sure all of the pistachio paste is dissolved. Steep cardamom in milk for 30 minutes, then strain milk through a fine-mesh sieve and place in the refrigerator to cool completely. Serve cold or warm garnished with a cube of honeycomb.
Notes
Swap cow's milk for coconut milk for added flavor—perfect for those with lactose sensitivity